Mascarpone Cheese Babka Recipe

Introduction

Mascarpone Cheese Babka is a rich, tender bread swirled with a creamy, slightly sweet mascarpone filling. This delightful treat balances soft dough and luscious filling, making it a perfect indulgence for breakfast or dessert.

Ingredients

• 3 cups (360g) all-purpose flour
• ¼ cup (50g) sugar
• 1 packet (7g) instant yeast
• ½ teaspoon salt
• 2 large eggs
• ½ cup (120ml) warm milk
• 60g unsalted butter, softened
• 250g mascarpone cheese
• 1 large egg yolk
• ¼ cup (50g) sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

Instructions

1. Step 1: In a large bowl or stand mixer, combine the flour, sugar, salt, and instant yeast.
2. Step 2: Add the eggs and warm milk to the dry ingredients. Mix until a shaggy dough forms.
3. Step 3: Gradually knead in the softened butter until the dough is smooth and elastic, about 8–10 minutes.
4. Step 4: Cover the dough and let it rise in a warm place until doubled in size, about 1½ to 2 hours.
5. Step 5: In a separate bowl, mix the mascarpone, sugar, egg yolk, vanilla extract, and lemon zest until smooth. Keep the filling chilled.
6. Step 6: Punch down the risen dough and roll it out on a floured surface into a 10×14 inch rectangle.
7. Step 7: Spread the mascarpone filling evenly over the dough, leaving a small border around the edges.
8. Step 8: Roll the dough tightly from the long side into a log.
9. Step 9: Slice the log lengthwise down the middle to expose the filling, then twist the two strands together with the cut sides facing up.
10. Step 10: Place the twisted loaf into a greased loaf pan. Cover loosely and let it rise for 30–45 minutes.
11. Step 11: Preheat the oven to 180°C (356°F). Bake the babka for 40–45 minutes until golden brown and cooked through.
12. Step 12: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a handful of chocolate chips or chopped nuts to the mascarpone filling before spreading.
• Using full-fat mascarpone ensures the filling is creamy and rich; avoid low-fat versions for best texture.
• If you don’t have lemon zest, you can substitute with a teaspoon of orange zest or skip it entirely.
• Make sure your milk is warm but not hot to avoid killing the yeast.

Storage

Store the babka wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight for a slower rise. Just bring it to room temperature before rolling out and filling.

Is it possible to make this babka dairy-free?

You can substitute the mascarpone with a dairy-free cream cheese alternative and use a plant-based milk and butter substitute, but the texture and flavor will differ slightly from the traditional version.

Mascarpone Cheese Babka Recipe

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★★★★★

4.9 from 58 reviews

• Author: Victor
• Total Time: 3 hours 45 minutes
• Yield: 1 loaf (10–12 slices) 1x

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Description

This Mascarpone Cheese Babka is a luscious, soft, and twisted yeast bread filled with a creamy mascarpone filling that combines sweetness, vanilla, and a hint of lemon zest. The dough is enriched with eggs and butter, yielding a tender crumb that pairs perfectly with the rich filling. Baked to a golden perfection, this babka is ideal for brunch, dessert, or a special treat with coffee or tea.

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Ingredients

Scale 1x2x3x

Dough

• 3 cups (360g) all-purpose flour
• ¼ cup (50g) sugar
• 1 packet (7g) instant yeast
• ½ teaspoon salt
• 2 large eggs
• ½ cup (120ml) warm milk
• 60g unsalted butter, softened

Filling

• 250g mascarpone cheese
• 1 large egg yolk
• ¼ cup (50g) sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

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Instructions

1. Combine dry ingredients: In a large bowl or stand mixer, mix the flour, sugar, salt, and instant yeast until evenly distributed.
2. Add wet ingredients to dry: Add the eggs and warm milk to the flour mixture, then mix until a shaggy dough forms.
3. Knead in butter: Gradually knead the softened butter into the dough until it becomes smooth and elastic; this should take about 8–10 minutes by hand or with a mixer.
4. First rise: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size, about 1½ to 2 hours.
5. Prepare filling: In a separate bowl, mix mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest until smooth and creamy. Keep chilled until ready to use.
6. Shape the dough: Punch down the risen dough and roll it out on a floured surface into a 10×14 inch rectangle.
7. Spread filling: Evenly spread the chilled mascarpone filling over the dough rectangle, leaving a small border at the edges.
8. Roll up dough: Starting from the long side, tightly roll the dough into a log shape, encasing the filling.
9. Slice and twist: Using a sharp knife, slice the log lengthwise down the middle to expose the filling and twist the two strands together with the cut sides facing up to create the classic babka shape.
10. Second rise: Place the twisted loaf into a greased loaf pan. Cover loosely and let rise again for 30–45 minutes until puffed.
11. Bake: Preheat your oven to 180°C (356°F). Bake the babka for 40–45 minutes until it turns golden brown and is cooked through.
12. Cool and serve: Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally dust the top with powdered sugar before serving warm or at room temperature.

Notes

• Using instant yeast speeds up the rising process, but you can substitute with active dry yeast by proofing it in warm milk first.
• Make sure the milk is warm, not hot, to avoid killing the yeast.
• If the butter is too cold, it will be difficult to knead evenly into the dough; soften it beforehand.
• Chilling the filling helps it spread smoothly and keeps it from melting into the dough prematurely.
• For a more pronounced lemon flavor, add a teaspoon of lemon juice along with the zest.
• Store leftover babka in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Dust with powdered sugar just before serving for a pretty presentation.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Jewish Eastern European

Keywords: mascarpone babka, sweet yeast bread, mascarpone filling, twisted bread, Jewish dessert, brunch bread, creamy babka